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Kale and Parmesan Popcorn | Great Performances


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Kale and Parmesan Popcorn
by Andrew Luzmore

After 22 weeks of Katchkie Farm CSA shares we’ve had to get creative about the ways that we cook our greens. This recipe is quite simple; make kale chips in the oven, crunch the chips into buttered popcorn, toss with Parmesan, and enjoy. Take note: if you are one of those folks who bring their own popcorn to the theater (like myself), proceed with caution when opening your bag. The smell of kale and cheese will slowly waft out of your zip-lock to the pleasure or dismay of your fellow moviegoers.

¼ cup popcorn kernels (or 2 quarts popped)
2 cups of kale, cleaned and thoroughly dried
¼ cup grated Parmesan cheese
3 tablespoons butter, melted
1 tablespoon extra-virgin olive oil
2 teaspoon sea salt

Preheat an oven to 300F degrees. Toss the kale in the olive oil and place on a baking sheet. Bake the kale in the oven until it is fully dried and crispy, about 25 minutes. If you are using popcorn kernels, prepare the popcorn according to the maker’s instructions. Using your hands, crunch the kale chips into a powder and sprinkle over popcorn. Toss with the melted butter, salt, and cheese. Adjust the seasoning if needed with more salt and enjoy.

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